Butternut Squash Sundried Tomatoes Recipes
BUTTERNUT SQUASH & SUNDRIED TOMATOES
Steps:
- Start the water for the Rigatoni - Add pasta/salt when boiling Lightly coast the bottom of your pan with Olive Oil Add the cubed Butternut Squash. (I do the work of cutting up a fresh guy but you can use any version you find, so long as it's not seasoned, (frozen, cubed and fresh off the veggie isle ) Add 2 cloves of chopped garlic Add salt & pepper (use your own judgment as salt is a subjective ingredient. Rock Sea Salt is my fave!) Sauté until soft and blendable Pour about a half of a cup of veggie stock to the pan when the squash begins to caramelize on the bottom; scrape the bits up so they make it into the blend. Get out your food processor or blender! (I love this part for some silly reason) Add half a cup of veggie stock to the processor, spoon in the squash and blend to a smooth creamy sauce texture. Add the blended squash back to the pan and when the pasta is al denté scoop directly from the water into your squash pan. Keeping some of the starchy water will add an extra element to the sauce. Coat the pasta completely with the sauce, add the sun dried tomatoes, *peas* and parmigiano. add as much parm as you'd like!
STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES
I invented this recipe on vacation when the produce stands were overflowing with young, tender zucchini and yellow squash. The secret is the sun-dried tomatoes. Enjoy!
Provided by Kate Holmgreen
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
- Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
- Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 14.9 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 85.4 mg, Sugar 4.3 g
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